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Omega Yeast Bananza Ale

Ripe banana esters (with a hint of pear) make this new, Omega Yeast original a standout for pastry stouts, milkshake IPAs, and other modern ales. For prime banana esters, pitch at 68°F (20°C) and let free rise to 72-75°F (22-24°C). Unlike its parental Hefeweizen strain, Bananza is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.

Product Details

  • Flocculation: Low
  • Attenuation: 73–77%
  • Temperature Range: 64–75° F
  • Alcohol Tolerance: 10%
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